Chole
- Number of Servings: 10
Ingredients
3 (14.5-oz) cans chick peas3 (12-oz) bags frozen chopped onions2 1/2 tsp. salt1 fresh hot green chili, finely chopped (optional)1 TBSP fresh ginger, peeled and finely chopped4 TBSP lemon juice6 TBSP canola oil3 large tomatoes, chopped1 TBSP ground coriander1 TBSP ground cumin1/2 tsp. ground turmeric2 tsp. garam masala1/4 tsp. cayenne pepper
Put 2 TBSP chopped onion, 1/2 tsp salt, green chili (if using), ginger, and lemon juice into a tea cup. Mix well and set aside.
Heat the oil in a heavy pot over med-high heat. Add remaining chopped onion. Stir and fry 8-10 min. or until onions develop reddish-brown spots.
Add tomatoes. Continue to stir and fry another 5-6 min., mashing tomatoes.
Add coriander, cumin, and turmeric. Stir and cook about 30 sec.
Add chickpeas, 2 tsp. salt, garam masala, and cayenne pepper. Stir to mix and bring to a simmer. Cover and cook on low 20 min., stirring occastionally.
Add the tea cup mixture. Stir again to mix.
Serve over rice.
Yields approximately ten 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user JENNALYN216.
Heat the oil in a heavy pot over med-high heat. Add remaining chopped onion. Stir and fry 8-10 min. or until onions develop reddish-brown spots.
Add tomatoes. Continue to stir and fry another 5-6 min., mashing tomatoes.
Add coriander, cumin, and turmeric. Stir and cook about 30 sec.
Add chickpeas, 2 tsp. salt, garam masala, and cayenne pepper. Stir to mix and bring to a simmer. Cover and cook on low 20 min., stirring occastionally.
Add the tea cup mixture. Stir again to mix.
Serve over rice.
Yields approximately ten 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user JENNALYN216.
Nutritional Info Amount Per Serving
- Calories: 245.2
- Total Fat: 9.9 g
- Cholesterol: 0.0 mg
- Sodium: 545.1 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 7.3 g
- Protein: 7.0 g
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